September 2, 2022

Nutmeg Other Names: Jaiphal, Jathikai and More

By Prashant Powle • 0 comments • 6 minute read

Nutmeg other names: jaiphal in Hindi and Marathi, jathikai in Tamil, jajikaya in Telugu, jathikka in Malayalam, jayphal in Gujarati and jatiphala in Sanskrit. In English it is nutmeg, the seed of the Myristica fragrans tree. The full language-by-language list follows.

Nutmeg other names in Indian languages

India has many languages, and nutmeg has a name in each of them. Most of the names come from the Sanskrit word jatiphala, so you will hear the same root across the country, only the sound changes a little from state to state. If you searched for nutmeg other names because a recipe, a label or a relative used a word you did not recognise, the table below should settle it.

Language	Name in script	Spoken as
Hindi	जायफल	Jaiphal, jayphal
Marathi	जायफळ	Jaiphal, jayphal
Gujarati	જાયફળ	Jayphal
Bengali	জায়ফল	Jayphal, joyphol
Punjabi	ਜਾਇਫਲ	Jaiphal
Urdu	جائفل	Jauz buwa, jaiphal
Tamil	ஜாதிக்காய்	Jathikai, jadhikai, jatikkai
Telugu	జాజికాయ	Jajikaya, jajikai
Kannada	ಜಾಯಿಕಾಯಿ	Jaikayi, jajikayi
Malayalam	ജാതിക്ക	Jathikka, jathika
Sanskrit	जातीफल	Jatiphala

The spoken forms vary from one household to the next, so treat the last column as a guide, not a rule. If you are shopping, any of these words will usually get you to the right shelf. On our site the whole spice is listed as whole nutmeg and the ground form as nutmeg powder.

Nutmeg names around the world

The spice travelled far from where it first grew, and almost every cuisine that adopted it gave it a local name. These are the ones people most often ask about.

English: nutmeg
German: Muskatnuss
French: noix de muscade
Spanish: nuez moscada
Italian: noce moscata
Portuguese: noz-moscada
Indonesian and Malay: pala
Arabic: jawz at-tib (also written jouz al-teeb)

The Latin or botanical name is Myristica fragrans. If you read a food label, a spice-trade document or a botany book, that is the name that stays the same in every language.

What nutmeg actually is

Nutmeg is not a nut in the everyday sense. It is the seed of an evergreen tree. The tree bears a fleshy, yellowish fruit, and when the fruit splits open you see a hard brown seed wrapped in a bright red, lacy covering. The seed is what we call nutmeg. The red covering is a second spice, called mace.

The tree is native to the Banda Islands in Indonesia, and it is now grown in several warm, humid regions, including parts of southern India. In India, Kerala and nearby states are the best known for growing it, which is why you will see Malayalam and Tamil names printed on many packs sold in the south.

The flavour is warm, sweet and slightly peppery, with a woody edge. It is strong, so cooks use it in small amounts, usually grated just before it goes into the dish.

Nutmeg and mace

Because both spices come from the same fruit, people often mix up their names. They are not the same thing, although they taste related.

Point	Nutmeg	Mace
Part of the fruit	The inner seed	The red covering around the seed
Hindi name	Jaiphal	Javitri
Tamil and Malayalam name	Jathikai, jathikka	Jathipathri
Flavour	Warm, sweet, slightly woody	Lighter, more delicate, a little citrusy
Common use	Sweets, milk drinks, garam masala, béchamel	Biryani, pulao, light curries, pickles

So when someone asks whether jaiphal and javitri are the same, the honest answer is that they come from the same plant but are two different spices. You can swap one for the other in a pinch, but mace is lighter and more delicate, so taste as you go.

Why the spelling keeps changing

You will see jaiphal, jayphal, jaifal, jayfal and jayphala on packets and websites. They are all the same word. Indian-language scripts have sounds that the English alphabet does not capture exactly, so every seller picks a spelling that looks right to them. The same happens with jathikai, jadhikai and jathikka in the south.

For search and for shopping, the practical tip is simple. If one spelling does not return results, try another one, or search the English word nutmeg. A reputable seller will list the botanical name or the English name somewhere on the page so you can confirm what you are buying.

Whole nutmeg or powder

Both forms are sold, and the choice depends on how you cook.

Whole nutmeg: grate it with a fine grater just before use. Cooks who prefer this say the aroma is stronger, because the oils stay inside the seed until you grate it. A whole seed also keeps its character longer in the pantry. See our whole nutmeg.
Nutmeg powder: faster when you are making a large batch of sweets, masala or a spiced milk mix, and easy to measure. See our nutmeg powder.

Whichever you pick, store it in an airtight container away from heat, light and moisture. Ground spices lose aroma faster than whole ones, so buy in a quantity you will finish in a few months.

In the kitchen, nutmeg shows up in gulab jamun and kheer, in warm milk, in white sauces, in potato and spinach dishes, in garam masala blends and in many baked goods. A small pinch is normally enough. Large quantities taste harsh, and eating nutmeg in large amounts is widely reported to cause unpleasant effects, so keep to normal cooking amounts. If you are pregnant or have a medical condition, ask your doctor or dietitian before using it in anything beyond ordinary food.

How to choose nutmeg when you buy it

A good whole nutmeg is firm and heavy for its size, with a brown, slightly oily surface and a strong sweet smell when you scratch it. If it feels very light, powdery inside or has little smell, it is probably old. For ground nutmeg, check the pack for the date, the ingredients (it should list nutmeg and nothing else) and how the pack is sealed. Our product pages show the pack details and the current price, so check the product page before ordering.

Are there any nutmeg names we have missed, such as a local word from your village or community? Write to us through the contact page and we will add it to the list.